Ensuring Food Security Through Enhancing Microbiological Food Safety

Abstract

Food safety and food security are interrelated concepts with a profound impact on the quality of human life. Food security describes the overall availability of food at different levels from global to individual household. While, food safety focuses on handling, preparation and storage of foods in order to prevent foodborne illnesses. This review focuses on innovative thermal and non-thermal technologies in the area of food processing as the means to ensure food security through improving food safety with emphasis on the reduction and control of microbiological risks. The antimicrobial efficiency and mechanism of new technologies to extend the shelf life of food product were also discussed.

Contamination, Prevention and Control of Listeria monocytogenes in Food Processing and Food Service Environments

“…The prevalence of L. monocytogenes in RTE food is a major concern relating to food safety because RTE foods are consumed without further processing (cooking) or washing at home ( Table 2). It is for this reason that stringent microbiological guidelines need to be formulated and followed to ensure that processors produce RTE food that is safe [30]. Implicated RTE foods include RTE deli meats, raw milk and other raw milk dairy products (soft cheese) ( Table 1).…”